Tuesday, June 19, 2012

This roasted red potatoes recipe is one of those food wishes
that seems so basic I tend to pass it over for the more provocative requests.
I’m sure this has been asked for dozens of times, and yet 725 videos in, I
still hadn't posted this iconic side dish. Well, that madness ends today.

While I may take this procedure for granted, it really is a
technique that should be mastered by all home cooks. There are three key
elements necessary to achieve roasted red potato nirvana. You need a heavy,
shallow roasting pan or baking dish, lots of olive oil, and the most precious
ingredient of all…time.

I use a Le Creuset, which is glazed cast iron, but any
heavy-duty pan should work. No need for expensive extra virgin olive oil for
this; just choose whatever you’d use to sauté onions and peppers for Italian
sausage, which, coincidentally, would pair awesomely with roasted red potatoes.
As for the relatively long cooking time, we make no apologies.

These are technically overcooked, but that’s what it takes
to get that perfect marriage of crispy-crusty outside and creamy-soft inside.
The only real way to lose at this is to undercook the potatoes. This is
considered a crime against nature, and will not be tolerated.

I served mine next to some grilled bass, which was topped
with a very garlicky sauce, so I didn’t add any to my potatoes. If you do want some
garlic flavor, add some crushed cloves to hot olive oil, and let it sit for an
hour. Then strain and use olive oil as shown.

Anyway, I'm sorry I didn’t post this great recipe sooner, and
I’ll be sure to pay more attention to these types of requests. This is the kind
of beautifully humble dish that makes any meal better, and is more than worth
learning to make well. I hope you give it a try soon. Enjoy!

Well now I am embarrassed! I use the pre-ground pepper. Don't judge me, I didn't know!! Chef, you may have explained this before, but why is fresh ground pepper better? Thank you for your videos! You make me look like a great cook (well, except for my black pepper shame)!

Does anyone have any idea why I wouldn't be able to see the video on my computer? This is a recent development. I just have a black rectangle where the video should be---no arrow--not nothin'.JackiePS Obviously I'm not a techie.

Yum! We actually tried the Tuscan flank steak on Father's Day (it was WONDERFUL - even the leftovers , cold, were amazing!) and these would have been fantastic with that! For anyone who's short on time, I believe you can probably get almost as good results in a much shorter cook time by parboiling the potatoes first. Done after a bit of a boil, in a grill wok, we find they're amazing done on the BBQ. Thanks again so much for all the inspirational, easy-to-follow recipes, Chef John :)

Okay, I'll admit it: I'm a nerd, and I noticed that the cubes were actually squares; so, imagine the giggle you gave me when your video showed the "Nerds" comment. Great sense of humor, Chef John--you busted me! Looking forward to preparing this recipe and serving it with your Beef Tenderloin with Carmelized Tomato and Mushroom Sauce (made it last night...for about the fifth time--its a family fav).

Chef John, thanks for responding to my lame request about my lack of video. I checked for updates---there were none to be had. I finally just turned off my computer and when I rebooted, my videos were back! I believe in magic. Gonna have those potatoes tonight.Thanks for the BBITW. (BEST BLOG IN THE WORLD)Jackie

Chef John, my hubby and I just watched the Rusty Chicken video, and he said, "GET THAT RECIPE!" I've been from one place to the next, and can't find it....where do I find the recipes?Love your videos, and your unique style...easy, good food....Thanks!Dee

These would be so good in a sandwich with bacon, two fried eggs, mushrooms, baked beans in a separate bowl, black pudding on the side with nothing other than a pitcher of ice cold bloody Mary with tabasco and celery salt. And good shit to watch on the TV.

I could eat these potatoes for dessert!!!! Thanks for teaching us how to make this classic potato dish. I've learned more about technique from watching your videos than any cookbook or website. Thanks Chef John!

These were the BEST Roasted Red Potatoes that I have ever had!!! I didn't have the red bell pepper, so I used sliced onion. My seasonings were fresh rosemary sprigs (also some of the rosemary removed and chopped), fresh sage leaves, fresh dried oregano (all organic seasonings), plus the rest of Chef John's instructions. The flavor was the bomb!!! My husband usually mashes up his roasted red potatoes and puts butter on them...he didn't do that with these. He said he could just eat them and eat them all day they were so good! I loved the cooking technique and the crispiness of the potatoes on the outside and how moist and tender they were on the inside. No need for anything else. I got carried away with all of the seasonings, but this recipe gives you the opportunity to try things differently as long as you follow the cooking directions to a tee! Thanks soooooo much for this how-to-video, Chef John!! I give them 5 Stars +!!

Thanks for sharing Chef John! I do these potatoes from time to time with "normal" potatoes and easier than your way:I cut the potatoes, put them on a baking paper on the grill, coat them with olive oil, sprinkle salt, pepper, herbs de Provence, sometimes caraway. In the oven it takes about 30min @ about 200°C and I get the exact same (looking) result with less effort and time :-)

Even better (please don't blame me) is putting a tin of smoked pork chop or something on the grill too. This gives 5min prep-time, half an hour waiting and a great meal :)Perfekt for everyone who wants a quick and easy meal.

I am so happy I found you, Chef John. I've been worried, panicked, and agitated about roasted potatoes for so long--that I stopped even trying to make them. Now I understand what's needed. My first try following your technique was a success!